Loads of people who have tried them, have asked me for the recipe. It took me a while to actually write it down, because honestly, it varies… Most of you can relate that when you are in the kitchen, you only use recipe’s if you are trying something new. After the new thing has been tried you experiment and tweak until it is exactly to your liking.

The thing with these brownies is that you can make them moist and sticky, or less moist and more cake like. If you like them moist, replace the regular sugar with more golden caster sugar.

Let’s get cooking!


  • 230gr Tony Chocolonely Puur (This is semi-sweet chocolate, any other chocolate with at least 65% cocoa will do)
  • 150gr butter (always unsalted, unless stated otherwise)
  • 125gr sugar
  • 125gr golden caster sugar
  • 150gr self-raising flour
  • 1 vanilla pod
  • 1/2 tsp salt
  • 4 eggs

Pre-heat the oven at 175°C. Spray the  pan with non-stick spray or grease with butter, for a rustic effect or if you really don’t want them sticking to the pan. Set up the double boiler by filling a large pot or saucepan with water and placing a glass bowl on top. Make sure the water doesn’t directly touch the bowl, otherwise the chocolate will burn. I use my glass Kitchenaid bowl so i can place it back when I need to mix.

Melt the chocolate and the butter in the double boiler and stir until it is combined. Take the bowl of the pot and mix in the sugar and salt. Keep mixing thoroughly until everything is combined and the chocolate has cooled slightly. Cut open the vanilla pod, scrape out the pith and add it to the chocolate mixture. Don’t throw away the pod! Use it to make your own vanilla sugar or extract. Better than storebought because no crazy additives 🙂

Next, add 1/4th of the flour and mix, then add an egg. keep repeating this until everything is combined. At this point you can choose to add a handful of nuts, like crushed roasted hazelnuts.

Pour the mixture into your prepared pan and bake for 30-35 minutes. Keep an eye on them and test with a skewer. If you have little wet crumbs sticking to it, they are done. If there’s still batter coming out, they need a little longer, if the skewer is completely dry, you’ve gone too far. But not to worry! They will still taste delicious.  Remove it from the oven and let it cool for 5 minutes before removing it from the tray. Put it on a wire rack and let it cool completely, if you can resist it for that long. These brownies taste best when served warm, anyway.

 Serve these brownies with vanilla ice cream and caramel or raspberry sauce. If they even make it that far. These brownies usually magically disappear from the counter.

Happy Baking!

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